COOKING TERMINOLOGY T - Z

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

T

Tap Water - Water from the faucet.

Thaw - To change from a frozen solid to a liquid by gradual warming.

Toast - To make an item crisp or hot.

Toss - To mix ingredients lightly.

Truss - To secure poultry with string or skewers to hold its shape during cooking.

U

V

W

Whip - To beat rapidly to form a froth.

Whip - To beat rapidly, the food expands due to incorporation of air.

Examples:

Whipped cream, eggs and gelatin dishes.

Whisk - A utensil consisting of several wire loops joined at a handle. The loops generally create a round or teardrop-shaped outline and range in sizes from 8 to 18 in. Used to incorporate air into foods such as eggs, cream or sauces, also known as a whip.

X

Y

Z